APPETIZERS
Smoked Salmon with Caper and Onion Crème Fraiche on Russian Blinis
Toasted Black Peppercorn Crusted Ahi Tuna topped with Thai BBQ Sauce
on Crispy Wonton
Roasted Vegetables with Roasted Red Pepper Aioli
Asian Style BBQ Pork on Crisp Wonton
Cumin Scented Chicken on Crisp Flat Bread with Chipotle Aioli
Caprese Bruschetta with Fresh Mozzarella, Tomato, Basil and Balsamic Vinegar
Mini Crab Cakes topped with a Jalapeno Tartar Sauce
Caramelized Bermuda Onion and Brie Tart
We recommend 4-5 pieces per person. ($2.50 each plus tax and 20% gratuity)
SALADS
Baby Greens and Toasted Almonds, with a Strawberry &
Balsamic Vinaigrette
Or
Spinach Leaves Tossed with Smoked Mushrooms, a Warm Roasted Red Pepper-Rosemary Vinaigrette, Herbed Chèvre with Almonds
ENTREES
Roasted Poussin stuffed with Sage Sausage Stuffing, served with Shaved Creamy Salsify Root and Fava Bean Puree, finished with
Sage-Honey Jus
Fennel Crusted Halibut with Saffron Braised Parissienne Potatoes and
Sauce Vierge
Seared New Zealand Lamb Filet Mignon served with Organic Goat Cheese Potato Gratin and Cumin Lamb Jus
Yellow Chanterelle Mushroom and Humboldt Fog Cheese en Papillote
with Garlic Emulsion
21 Day Dry-Aged New York Strip with Potato, Pancetta, and Morbier
Cheese Fondue, finished with Cognac & Peppercorn Sauce
($10 Extra Per Steak Ordered)
DESSERT
Chocolate Decadence with F.X. O’Reilly Espresso Toffee Ice Cream
Warm Apple and Almond Crepia with F.X. O’Reilly Vietnamese Cinnamon Ice Cream
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